Swedish Meatballs with Pasta in Creamy Sauce

A hearty and cozy homemade-style dish: tender meatballs simmered in a creamy sauce, served with pasta that absorbs all the rich flavors. The key is keeping the proportions right — this way the sauce turns out perfectly balanced, rich, and creamy 

Ingredients

• 250 g pasta

For the meatballs

• 340 g ground beef

• 340 g ground pork

• 2 egg yolks

• 1/3 cup breadcrumbs (panko or any other)

• 2 tbsp finely chopped herbs (I used cilantro)

• a pinch of nutmeg

• a pinch of ground allspice

• salt and pepper to taste

• vegetable oil for frying

For the sauce

• 2 tbsp butter

• 1/4 cup flour (30 g)

• 3 cups broth (720 ml)

• 1/3 cup sour cream (80 ml)

Steps

1. Cook the pasta in salted water until al dente

Meatballs

2. Mix all ingredients together

3. If the mixture is too thick, add a little water

4. Shape into walnut-sized meatballs

5. Fry in vegetable oil on all sides until lightly browned (~3 minutes)

6. Transfer to a paper towel

Sauce

7. In the same pan, add butter and flour

8. Gradually pour in the broth, whisking constantly, and cook until slightly thickened (~5 minutes)

9. Add the meatballs, cover, and simmer for about 5 minutes

10. Add pasta and sour cream, mix well, and simmer for a few more minutes under a lid

Optionally sprinkle with fresh herbs and serve immediately — the pasta continues to absorb the sauce over time.